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Items: 1 to 20 of 117

1.

High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method.

Sinha R, Rothman N, Brown ED, Salmon CP, Knize MG, Swanson CA, Rossi SC, Mark SD, Levander OA, Felton JS.

Cancer Res. 1995 Oct 15;55(20):4516-9.

2.

Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.

Sinha R, Rothman N, Salmon CP, Knize MG, Brown ED, Swanson CA, Rhodes D, Rossi S, Felton JS, Levander OA.

Food Chem Toxicol. 1998 Apr;36(4):279-87.

PMID:
9651044
3.

Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.

Sinha R, Knize MG, Salmon CP, Brown ED, Rhodes D, Felton JS, Levander OA, Rothman N.

Food Chem Toxicol. 1998 Apr;36(4):289-97.

PMID:
9651045
4.

Screening for heterocyclic amines in chicken cooked in various ways.

Solyakov A, Skog K.

Food Chem Toxicol. 2002 Aug;40(8):1205-11.

PMID:
12067585
5.

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

Liao GZ, Wang GY, Xu XL, Zhou GH.

Meat Sci. 2010 May;85(1):149-54. doi: 10.1016/j.meatsci.2009.12.018. Epub 2009 Dec 23.

PMID:
20374878
6.

Dietary exposure to heterocyclic amines in a Chinese population.

Wong KY, Su J, Knize MG, Koh WP, Seow A.

Nutr Cancer. 2005;52(2):147-55.

PMID:
16201846
7.

Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings.

Gross GA, Turesky RJ, Fay LB, Stillwell WG, Skipper PL, Tannenbaum SR.

Carcinogenesis. 1993 Nov;14(11):2313-8.

PMID:
8242861
8.

Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken.

Salmon CP, Knize MG, Felton JS.

Food Chem Toxicol. 1997 May;35(5):433-41.

PMID:
9216741
9.

Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina.

Reartes GA, Di Paola Naranjo RD, Eynard AR, Muñoz SE.

Food Chem Toxicol. 2016 Jun;92:88-93. doi: 10.1016/j.fct.2016.03.026. Epub 2016 Apr 5.

PMID:
27059246
10.

Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography.

Knize MG, Salmon CP, Hopmans EC, Felton JS.

J Chromatogr A. 1997 Feb 28;763(1-2):179-85.

PMID:
9129321
11.

Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay.

Jinap S, Mohd-Mokhtar MS, Farhadian A, Hasnol ND, Jaafar SN, Hajeb P.

Meat Sci. 2013 Jun;94(2):202-7. doi: 10.1016/j.meatsci.2013.01.013. Epub 2013 Feb 4.

PMID:
23501251
12.

Quantitation of carcinogenic heterocyclic aromatic amines and detection of novel heterocyclic aromatic amines in cooked meats and grill scrapings by HPLC/ESI-MS.

Turesky RJ, Taylor J, Schnackenberg L, Freeman JP, Holland RD.

J Agric Food Chem. 2005 Apr 20;53(8):3248-58.

PMID:
15826085
14.

Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats.

Busquets R, Puignou L, Galceran MT, Wakabayashi K, Skog K.

J Agric Food Chem. 2007 Oct 31;55(22):9318-24. Epub 2007 Oct 9.

PMID:
17924706
15.

Quantification of the neurotoxic beta-carboline harmane in barbecued/grilled meat samples and correlation with level of doneness.

Louis ED, Zheng W, Jiang W, Bogen KT, Keating GA.

J Toxicol Environ Health A. 2007 Jun;70(12):1014-9.

16.

Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia.

Jahurul MH, Jinap S, Ang SJ, Abdul-Hamid A, Hajeb P, Lioe HN, Zaidul IS.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010 Aug;27(8):1060-71. doi: 10.1080/19440041003801190.

PMID:
20589547
17.

Detection of PhIP in grilled chicken entrées at popular chain restaurants throughout California.

Sullivan KM, Erickson MA, Sandusky CB, Barnard ND.

Nutr Cancer. 2008;60(5):592-602. doi: 10.1080/01635580801956519.

PMID:
18791922
18.

Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry.

Ni W, McNaughton L, LeMaster DM, Sinha R, Turesky RJ.

J Agric Food Chem. 2008 Jan 9;56(1):68-78. Epub 2007 Dec 11.

PMID:
18069786
20.

Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens.

Knize MG, Salmon CP, Mehta SS, Felton JS.

Mutat Res. 1997 May 12;376(1-2):129-34.

PMID:
9202748

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